The name MORAIOLO derives from the quality of the olive trees present in our crops, a quality that is now a heritage of typical Umbrian cultivation and has always been widespread on our hills.
The oil produced has a strong and decisive flavour, which can remind both the nose and the palate of the smell and flavour of fresh, just-picked olives.
Our land and our cultivation, together with those of the neighboring municipalities, became FAO Agricultural Heritage in 2018.
The collection
The olive harvest takes place between the end of October and the beginning of December, also depending on the weather season of the year.
It is carried out strictly by hand as the cultivation land, being in a stony and impervious area, cannot be industrial land. The harvest is also carried out with the help of sheets that are placed under the plant to prevent the loss of olives which, during the harvest, can mix with the soil.
The squeezing
For the extraction of the oil we use the mill of our municipality which, using cold extraction techniques, keeps the organoleptic and natural characteristics of the product intact. Everything happens cold without the use of centrifugation or pressure, without stressing the olive paste in order to obtain a top quality product.
The bottling
After the extraction phase, the oil is left to settle for at least 30 days in 100-liter drums, then it is extracted and bottled in glass containers. It is recommended to use the oil within 18 months of bottling.
